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Crispy tofu stir fry with peanut sauce

67

  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 servings
Crispy tofu stir fry with peanut sauce

Photo, Roberto Caruso.

Chatelaine Triple Tested

Stir fry recipes are a weeknight saviour. Fast, saucy and delicious, all you need are some vegetables, a basic sauce and a protein of your choice. This recipe is customizable to your mood — it works just as well if you swap in chicken.

Ingredients

  • 1 350-g pkg extra-firm tofu, cut in 1⁄4-in.-thick triangles

  • 2 tsp cornstarch

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 tbsp canola oil, divided

  • 1 113-g pkg shiitake mushrooms, stemmed and halved

  • 4 cups green beans, trimmed and halved

  • 2 100-g pkgs ramen noodles

  • 2 tsp sesame oil

  • 2 green onions, thinly sliced

  • 1/3 cup roasted salted peanuts, roughly chopped

Sauce

  • 1/3 cup smooth natural peanut butter

  • 2 1/2 tbsp lime juice

  • 5 tsp low-sodium soy sauce

  • 4 tsp honey

  • 2 tsp chili sauce, such as sambal oelek

Instructions

  • Bring a large pot of water to a boil.

  • Sauce: Whisk peanut butter with lime juice, soy sauce, honey, chili paste and 2/3 cup hot water in a medium bowl. Set aside.

  • Pat tofu dry with a kitchen towel. Toss with cornstarch, salt and pepper until well coated. Heat an extra-large non-stick frying pan over medium-high. Add 1 tsp canola oil, then half of the tofu. Cook, flipping halfway through, until golden brown, 4 to 5 min. Transfer to a plate. Repeat with 1 tsp canola oil and remaining tofu. Transfer to same plate.

  • Add remaining 1 tsp canola oil, then mushrooms. Stir-fry until mushrooms start to brown, about 2 min. Add beans and cook until tender-crisp, 3 to 4 min. Remove from heat. Toss with tofu and peanut butter mixture until well coated.

  • Cook noodles in pot of boiling water, following package directions but omitting seasoning mix, until tender, 2 to 3 min. Drain and return to pot, then toss with sesame oil.

  • Divide noodles among 4 bowls and top with tofu stir-fry, green onions and peanuts. Serve immediately.

  • Instead of tofu, use 2 skinless, boneless chicken breasts, halved lengthwise and cut into 1/4-in. slices. Try it with 2 carrots, cut into matchsticks, and 2 zucchini, sliced into half-moons.


Nutrition (per serving)

Calories 653, Protein 29g, Carbohydrates 57g, Fat 38g, Fibre 9g, Sodium 634mg.
Excellent source of Vitamin A.

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